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Fall 2022
Feb 02, 2023
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Information Select the desired Level or Schedule Type to find available classes for the course.

BKP 125 - Hot and Cold Desserts
This course covers the principles of hot and cold desserts to include bombes, parfaits, baked Alaska, ice cream, sorbets, sherbets, granitas, hand-stretched strudel, crepes and soufflés. Students will prepare desserts with suitable sauces and garnishes.
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours

Syllabus Available
Levels: Credit
All Sections for this Course

Culinary Arts Department

Course Attributes:
OFFERED FALL TERM ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Baking and Pastry Arts

Prerequisites:
(Credit level BKP 112 Minimum Grade of C or Credit level BKP 112 Minimum Grade of TC) and (Credit level BKP 119 Minimum Grade of C or Credit level BKP 119 Minimum Grade of TC)

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